Pulled Chicken Tacos


These tacos are so fresh and delicious. Shredded lettuce, pulled chicken, topped off with pickled onions and chipotle sour cream.

Ingredients:


Pulled Chicken

6 boneless skinless chicken thighs

2 tsp canola oil

2 Tbsp paprika

1 Tbsp cumin

1 Tbsp chilli powder

1 onion, large diced

2 cloves garlic, crushed

1 Tbsp apple cider vinegar

1 can diced tomato (796ml)

1 cup chicken stock

2-4 chipotle peppers

1 Tbsp lime juice


Pickled Red Onions

1 red onion, thinly sliced

1/4 cup sugar

1/2 cup red wine vinegar

2 bay leaves


Chipotle Sour Cream

1/4 cup light sour cream

1 chipotle pepper

3/4 tsp lime juice

1/4 tsp salt

10 flour taco shells

1/2 cup lettuce, shredded

cilantro, picked

lime, cut into wedges


For pulled chicken: Generously season chicken with salt and pepper. Heat pot on high with oil. Add chicken along with paprika, cumin and chilli powder. Cook until slightly coloured, about 4 minutes. Add onion and garlic, cook for 2 more minutes. Add vinegar and cook until liquid cooks out. Add in diced tomato, stock and chipotle peppers. Lower heat to a simmer and cook for 1 hour.


Carefully remove cooked chicken out of sauce into medium sized bowl and set aside. Either using a stick blender or pour simmering liquid carefully into a blender, and blend smooth. Set sauce aside. Using 2 forks or tongs pull chicken into small stringy pieces. Add about 2 Tbsp of cooking liquid to chicken and set aside.

While the chicken is cooking you can make your pickled onions and then the sour cream.

For the pickled onions: Place sugar, vinegar and bay leaves in a pot and bring to boil. Once brought to boil remove bay leaves and pour liquid over top of red onions in a small boil. Ensure liquid is fully covering onions. Let sit for 45 minutes.


For the chipotle mayo: Blend all ingredients together in a food processor or blender until smooth. Set aside.

Once everything is ready to go, start resembling tacos. Warm taco shells either in microwave, oven or pan fry. Place shredded lettuce onto taco shell then top with pulled chicken. Top with chipotle sour cream and pickled onion. Garnish with cilantro and lime wedges. Enjoy!

Notes:

For the pickled onions I like to line the top of the parchment paper and place something heavy on top to get it weighed down. That way all of the onions are in the pickling liquid.

The braising liquid for the chicken can be used for a pasta sauce for another meal!